There is a small, unpretentious restaurant in the unfashionable Twelfth Arrondissement of Paris called Chez Marcel where they specialise in terrines, pâté and saucissons of every kind It is a plain ‘serious eaters’ restaurant – my favourite kind of place – where all the clientele talk enthusiastically about food as they eat. Immediately you are settled at your table about ten different kinds of terrine and pâté are put in front of you, all of which you are supposed to try. This terrine is inspired by the one I enjoyed most at Chez Marcel the evening we went there. The only criticism I have of French terrines is that sometimes they do not seem to be flavoured strongly enough and are too bland for their richness. This rabbit, pork and veal terrine is very fully flavoured and I think, delicious. You must start to prepare it at least two days in advance but it is very satisfying to make and once it is made will keep for about two weeks in the fridge. You can serve it as a first course with hot toast, or as a main course with new or jacket potatoes and a mixed salad, and of course it is perfect for a party as it looks so beautiful, and feeds many.
Cut the flesh off the rabbit bones and chop into fairly small pieces. Put in a shallow pan with all the marinade ingredients and turn the rabbit well in the liquid. Cover and leave in a cool place for about 8 hours or overnight, stir the rabbit in the liquid once or twice during the marinating. Cut the rind off the belly of pork and put both the pork and the veal through the coarse blade of a mincer or cut up finely if you have no mincer. Season the meat with salt and pepper. Grease a
© 1976 Josceline Dimbleby. All rights reserved.